Beef Enchiladas
With seasoned ground beef, red enchilada sauce, zippy green chilies, and lots of melty cheese, these beef enchiladas are guaranteed to be a big hit at the dinner table!
Servings: 4
Ingredients
- 1 pound lean ground beef (we used 92/8)
- ½ cup finely diced onion (1 small onion)
- 2 cloves garlic, minced
- 1 packet (1 oz.) taco seasoning (see note)
- 1 can (4 oz.) diced green chiles, optional
- ¼ cup water
- 2 cups shredded Mexican blend cheese, divided
- 1 ½ cups red enchilada sauce, divided (store-bought or homemade)
- 8 large flour tortillas (8 inches, taco size)
- desired toppings: cilantro, sliced green onions, sour cream, sliced avocado or guacamole, salsa
Instructions
- Preheat oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
- Heat a large skillet over medium-high heat and cook the ground beef and chopped onion, breaking the beef up into crumbles as it cooks, until beef is cooked through. Drain excess fat if needed.1 pound lean ground beef, ½ cup finely diced onion
- Add garlic, taco seasoning, green chiles (if using), and water. Cook for 2 to 3 minutes or until thickened.2 cloves garlic, minced, 1 packet (1 oz.) taco seasoning, 1 can (4 oz.) diced green chiles, optional, ¼ cup water
- Remove pan from heat and stir in 1 ½ cups shredded cheese until melted.2 cups shredded Mexican blend cheese, divided
- Spread a thin layer of enchilada sauce (½ cup) on the bottom of the baking dish. Place a few tablespoons of the beef filling in the center of each tortilla, roll tightly, and place seam-side down in the prepared dish.1 ½ cups red enchilada sauce, divided, 8 large flour tortillas
- Pour the remaining enchilada sauce (1 cup) over the rolled tortillas, ensuring they are evenly coated. Sprinkle with the remaining ½ cup of shredded cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let the enchiladas cool slightly before serving. Garnish with desired toppings.
Video
Notes
- Meat: If you prefer, ground turkey can be substituted.
- Taco seasoning: I recommend using my homemade taco seasoning. Use 2 tablespoons, along with 1 tablespoon flour, to equal a 1 oz. packet.
- Storage & freezing: Leftover beef enchiladas can be refrigerated for up to 3 days. You can freeze these enchiladas before or after baking. If you want to freeze them before baking, assemble the enchiladas and wrap the dish tightly in foil. Freeze for up to 2 months. Let them thaw in the fridge overnight before baking according to the original recipe instructions. If you’re freezing after baking, wrap them in the dish or transfer smaller portions to an airtight container. Freeze for up to 2 months and thaw before reheating.
- Reheating: Warm leftovers in a 350ºF oven until heated through or use the microwave. If you’re using the oven, I recommend covering the baking dish with foil to keep the enchiladas from drying out.
Nutrition
Serving: 2enchiladas | Calories: 894kcal | Carbohydrates: 85g | Protein: 49g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 2912mg | Potassium: 654mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1670IU | Vitamin C: 17mg | Calcium: 605mg | Iron: 9mg
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